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Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis
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作者 M. D. Mostafizar Rahman Katerina Theodoridou Peiqiang Yu 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2017年第1期128-133,共6页
Background: To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this stud... Background: To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this study was to investigate the effect of heat processing methods on interaction between nutrient availability and molecular structure in terms of functional groups that are related to protein and starch inherent structure of oat grains with two continued years and three replication of each year.Method: The oat grains were kept as raw(control) or heated in an air-draft oven(dry roasting: DO) at 120 °C for 60 min and under microwave irradiation(MIO) for 6 min. The molecular structure features were revealed by vibrational infrared molecular spectroscopy.Results: The results showed that rumen degradability of dry matter, protein and starch was significantly lower(P 〈0.05) for MIO compared to control and DO treatments. A higher protein α-helix to β-sheet and a lower amide I to starch area ratio were observed for MIO compared to DO and/or raw treatment. A negative correlation(-0.99, P 〈 0.01)was observed between α-helix or amide I to starch area ratio and dry matter. A positive correlation(0.99, P 〈 0.01) was found between protein β-sheet and crude protein.Conclusion: The results reveal that oat grains are more sensitive to microwave irradiation than dry heating in terms of protein and starch molecular profile and nutrient availability in ruminants. 展开更多
关键词 Dry roasting Feed processing Microwave irradiation modeled cereal grains molecular structure Nutrient availability
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Nanoscale finite element models for vibrations of single-walled carbon nanotubes: atomistic versus continuum
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作者 R. ANSARI S. ROUHI M. ARYAYI 《Applied Mathematics and Mechanics(English Edition)》 SCIE EI 2013年第10期1187-1200,共14页
By the atomistic and continuum finite element models, the free vibration behavior of single-walled carbon nanotubes (SWCNTs) is studied. In the atomistic finite element model, the bonds and atoms are modeled by the ... By the atomistic and continuum finite element models, the free vibration behavior of single-walled carbon nanotubes (SWCNTs) is studied. In the atomistic finite element model, the bonds and atoms are modeled by the beam and point mass elements, respectively. The molecular mechanics is linked to structural mechanics to determine the elastic properties of the mentioned beam elements. In the continuum finite element approach, by neglecting the discrete nature of the atomic structure of the nanotubes, they are modeled with shell elements. By both models, the natural frequencies of SWCNTs are computed, and the effects of the geometrical parameters, the atomic structure, and the boundary conditions are investigated. The accuracy of the utilized methods is verified in comparison with molecular dynamic simulations. The molecular structural model leads to more reliable results, especially for lower aspect ratios. The present analysis provides valuable information about application of continuum models in the investigation of the mechanical behaviors of nanotubes. 展开更多
关键词 vibration single-walled carbon nanotube (SWCNT) molecular structural model continuum shell model
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